Kachumbali Recipes
KACHUMBARI
This is a versatile, traditional African tomato-onion salad accented with spicy peppers. It's so very simple to make and also good as salsa, on crostini as an appetizer, or if there are leftovers, turn it into gazpacho by giving it a quick whirl in a blender or food processor.
Provided by lutzflcat
Categories Salad Vegetable Salad Recipes Tomato Salad Recipes
Time 55m
Yield 4
Number Of Ingredients 9
Steps:
- Place the onion in a medium bowl, cover with water, and stir in sea salt. Soak for 30 minutes; drain well for 10 minutes.
- Stir the drained onion, tomatoes, cucumber, cilantro, jalapeno, and avocado together in a large bowl. Squeeze lime juice over the salad to taste and season with salt and pepper.
Nutrition Facts : Calories 124 calories, Carbohydrate 14.7 g, Fat 7.7 g, Fiber 6.1 g, Protein 2.8 g, SaturatedFat 1.1 g, Sodium 931.7 mg, Sugar 5.6 g
KACHUMBARI
Steps:
- Mix all ingredients together with a large spoon and season with the salt. Refrigerate 20 minutes before serving to let the salt draw the moisture from the vegetables to create its own sauce.
KACHUMBARI (TOMATO AND ONION RELISH)
In his book, "Koshersoul," the food historian Michael W. Twitty explores the varied cuisines of the global Jewish diaspora. Kachumbari, the Swahili word that means "pickle," can be traced to Kenya and other East African countries where the tomato and onion mix is served as a salad or relish. This dish exemplifies a tradition of hospitality: Appetizers or snacks - salatim in Israel, kemia in North Africa and mezze in the Middle East - are offered to house guests. After tasting the small plates, the visitors then decide if they would like to stay and enjoy the main meal. This deeply flavored kachumbari can be served with nearly any fish or other protein-based dish, and can also be offered alongside plantains, or with hummus and pita.
Provided by Kayla Stewart
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Place the sliced tomatoes, onions, carrot and cucumber in a bowl. Squeeze lemon juice over the mixture and add the horseradish. Sprinkle with the red-pepper flakes and garam masala, then season with salt and pepper. Toss together to mix.
- Allow flavors to develop at room temperature for at least 30 minutes or up to 3 hours, then serve as a relish or salad.
KACHUMBALI
This relish comes from Tanzania, where it is often served with grilled meat or fish. A variation of this recipe is to finely chop the vegetables. This will produce a sauce-like mixture, which they say is good served inside pita bread. Jalapeno chillies would work well in this dish. From a cookbook called The African and Middle Eastern Cookbook.
Provided by susie cooks
Categories Low Protein
Time 15m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Thinly slice the onions and tomatoes and place in a bowl.
- Peel and thinly slice cucumber and carrot. Place in bowl with onions and tomatoes.
- Slice the chili lengthways, discard the seeds, and finely chop. Add to other vegetables.
- Squeeze lemon juice over the salad. Season with salt and freshly ground pepper and toss to mix.
- Serve as a relish or salad.
Nutrition Facts : Calories 64.6, Fat 0.4, SaturatedFat 0.1, Sodium 20, Carbohydrate 15.3, Fiber 3.1, Sugar 7.8, Protein 2.2
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